The chub freshwater fish with lots of bones and slightly soft flesh. It is prepared in the same way as carp.

Beef cut. From the top forequarter, this is a large, lean, well marbled joint which is usually boned and sold as chuck, blade or braising steak. It is the best of the stewing meats, and can be braised or used as a base for soups.

The chuck or blade is a cut from the shoulder lying along the back of the animal as it stands. Rolled ribs from the middle and chuck rib end are left on the bone in South American countries, while it is more usually boned and roasted or braised in the UK.

Beef cut. The chuck or shoulder quarter is large and can yield a number of different cuts, inside chuck roll, chuck tender, blade pot roast or boneless shoulder steak, chuck short ribs, arm pot roast and Boston cut. These are less tender cuts than the prime loin and rib cuts but are nevertheless particularly tasty when cooked well. A moist heat is required, which makes all these cuts suitable for braising and pot roasting, as well as casseroling.

Beef cut. The chuck or shoulder quarter is large and can yield a number of different cuts, of which this is one. Also available are inside chuck roll, blade pot roast or boneless shoulder steak, arm pot roast and Boston cut. These are less tender cuts than the prime loin and rib cuts but are nevertheless particularly tasty when cooked well. A moist heat is required, which makes all these cuts suitable for braising and pot roasting, as well as casseroling.

Beef cut. The chuck or shoulder quarter is large and can yield a number of different cuts, of which this is one. Also available are inside chuck roll, blade pot roast or boneless shoulder steak, arm pot roast and Boston cut. These are less tender cuts than the prime loin and rib cuts but are nevertheless particularly tasty when cooked well. A moist heat is required, which makes all these cuts suitable for braising and pot roasting, as well as casseroling.